Six to eight servings
6½ cups water
1 teaspoon salt
- Pursuit of big-money contract comes at a cost for Seahawks QB Russell Wilson
- Seattle man charged with vehicular homicide in cyclist’s death
- Paying the bill for U.S. Open at Chambers Bay
- ‘Historic’ tuition cut sets state apart from rest of U.S.
- Thursday notes: Seahawks escape suspension binge, NFL.com ranks Carroll, and more
Most Read Stories
1 tablespoon butter or margarine
1 tablespoon olive oil
1½ cups yellow cornmeal
Seafood and sauces:
3 tablespoons butter or margarine
3 tablespoons flour
2 cups low-fat milk, heated
¼ teaspoon salt
¼ cup grated Parmesan cheese
1 (14½-ounce) can pasta sauce
¾ pound medium shrimp, peeled and deveined
½ pound small bay scallops
1. To prepare the polenta: In a large heavy pan bring the water, salt, butter and olive oil to a boil. Slowly add the cornmeal, whisking constantly. Turn the heat to medium-low, cover and cook 20-25 minutes, stirring often. The polenta should be very thick and starting to pull away from the sides of the pan when stirred. Spread into a lightly oiled lasagna pan and let sit until cooled, about one hour.
2. To prepare a béchamel sauce: In a medium pan melt the butter or margarine. Whisk in the flour and cook one minute. Whisk in the hot milk and salt. Cook over medium heat, stirring often, until the sauce has thickened. Remove from the heat and stir in the Parmesan.
3. Spread the pasta sauce over the cooled polenta. Sprinkle with the shrimp and scallops. Spoon the béchamel sauce on top.
4. Bake in a preheated 375-degree oven about 30 minutes, until bubbly and the béchamel is dotted with golden spots. Let sit five minutes before serving.
From The Seattle Times archives, 1993